I took banana bread and amped it up. Literally. I mean if banana bread is good and chocolate … er carob … banana bread is better, then carob coffee banana bread in an individual serving must be the best, right?
I think so.
I actually made this recipe as a cake before, but I dove into it so fast I didn’t take pictures. I also didn’t add coffee that time. You could totally make this as a cake instead of muffins, whatever sounds good to you!
Don’t be afraid to double this recipe because I almost think it’s better after a little rest in the freezer. Some recipes are like that. It’s so strange to think a recipe is good when fresh baked and then ah-mazing after being in the freezer for awhile. But it’s also awesome since I love having treats in the freezer for times when I don’t feel like baking, which is more than you might think.
I don’t know about you, but I’ve been kinda panicky lately, and muffins aren’t going to solve the world’s problems, but they do make things a little better and make me all warm and fuzzy inside. So does baking … or putting together a puzzle … drawing or coloring … watching a movie. Right now, life is a lot about little distracting things and there are a lot out there.
I hope this recipe can brighten your day.Print
1 ½ cups paleo flour blend
½ cup carob or cocoa powder
1 teaspoon baking soda
1/3 cup olive oil
1 tablespoon espresso powder
2 cups mashed bananas
1 teaspoon pure vanilla extract
1 cup carob or dark chocolate chips
Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
In a large bowl, stir together the oil, espresso, bananas, and vanilla. Stir in the flour, carob or cocoa, and baking soda. Stir in the carob or chocolate chips. Spoon the batter into the liners, and bake about 20 minutes until risen, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Serve warm or cool completely in the pan. Muffins may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave 1 minute or at room temperature about 2 hours.
Recipe adapted from Food52
- Prep Time: 10
- Cook Time: 20